Chicken is a versatile meat that is low in saturated fat. This meal is savory and flavorful due to a combination of meat, cheese, veggies, and seasoning, and it has no added salt! With a cooking time of only 20 minutes, this is a perfect quick weeknight dinner that serves four.
Yield
4 Servings
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
⅕ tsp kosher salt
⅕ tsp paprika
½ tsp garlic powder
1 C baby spinach (chopped)
⅔ C sun-dried tomatoes in oil (drained and chopped)
⅔ C crumbled feta cheese (reduced fat preferred)
1 medium shallot (chopped, or 1 small onion, chopped)
1 garlic clove (large, minced)
¼ C fresh basil (chopped or 2 tsp dried basil)
2 Tbsp plain panko breadcrumbs
1 Tbsp fresh oregano (or 1 tsp dried oregano)
1 Tbsp Parmesan cheese (grated)
1 Tbsp olive oil (divided)
Instructions
- Preheat oven to 425o F.
- Slice a pocket into the sides of each chicken breast. Don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of chicken breasts with paprika and garlic powder. Set aside.
- In a medium bowl combine the sun-dried tomatoes, spinach, feta cheese, shallots, garlic, basil, breadcrumbs, oregano, parmesan cheese, and 1/2 tablespoon olive oil. Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup per chicken breast. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast-iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165o F.
- Remove from oven and tent with foil for 5 minutes before eating, remove toothpicks
Notes
Per Serving- Calories: 238, Saturated Fat: 5.5g, Sodium: 363 mg, Added Sugars: 0g